I buttered the tin but lo and behold it has broken into quite a few pieces upon removal. Could it have happened because the recipe called for three large eggs and I used three medium eggs? (Or do I just need extra grease for the tin?)
What sort of butter did you grease with. If you used a "spreadable" butter (or margarine) it often contains olive oil which can cause sticking, particularly in an anodised aluminium pan. Always best to use hard block butter or marg, or groundnut oil is also good (and tasteless).
you could line the tin as well in future, I always do this, tis a pain but less of a pain than having the cake break. Also, leave in the tin for five or ten minutes after you get it out of the oven, put the tin on a cooling rack. It will be a bit more firm when you turn it out.